Today, Little Lu Ge introduced to you a thing, which was often used as a court dim sum in the past, mainly made of glutinous rice, peanut kernels, red beans, sesame seeds, malt, natural fruit flavor and so on as the main raw materials. Specifically what, look at it.
It is made by soaking, steaming, fermenting, pressing, boiling sugar, pulling sugar, puff pastry, forming, and packaging.
It is understood that Bobo sugar, originally known as Rao Candy, one of the four famous pastry candies in Guizhou, was produced in the Miao royal palace during the Ming Dynasty (1503) and was often used as a court snack.
The former Qing Dynasty gradually spread to the people, and the late Qing Dynasty was able to develop, and has a history of more than 500 years.
Bobo sugar is generally made when the wheat sprouts in the spring, and because it is shaped like the layers of waves blowing in the spring wind, it is called bobo sugar.
The production method is to make the raw materials into sugar water, and then put the sugar water into a pot to boil into a syrup, and then wait for the syrup to cool to a certain temperature before pulling on the shelf to make caramel.
Then put the caramel into a pot with ingredients such as sesame seeds and stir it, and after the caramel is shortened layer by layer, the crispy sugar crust is rolled into a flat round shape.
Finally wrapped in special sugar paper, a bobose is made.
At present, this bobocan in Guizhou is exported to more than 20 countries and regions such as the United States, Canada, Japan, North Korea and Southeast Asia.
Workers are shaping the upcoming bobose. Quietly Mimi told you that this sugar is very delicious, crispy, must not say, hurry up and try it!